17
GB
Sweet fruit spread
Ingredients
- 250 g strawberries or other fruit (fresh
or frozen)
- 1 small bag (approx. 125 g) of instant
gelling sugar
- 1 squirt of lemon juice
- 1 pinch of pulp of a vanilla pod
Preparation
1. Wash and clean strawberries, remove
the green stem base.
2. Place in a sieve and let drip well, so
that all excess water will drain and the
spread will not be too liquid. Cut larger
strawberries into small pieces.
3. Weigh 250 g of strawberries and put
in a suitable mixing bowl.
4. Squirt with lemon juice once.
5. When required, scrape out and add the
pulp of a vanilla pod.
6. Add the contents of the small package
of instant gelling sugar and mix thor-
oughly with the hand blender|24 for
45-60 seconds. Should larger pieces
still exist, leave everything for 1 minute
and then blend again for 60 seconds.
7. Enjoy immediately or fill the fruit spread
into a jar with a screw lid and close.
Chocolate cream
4 persons
Ingredients
- 350 g whipped cream
- 200 g dark chocolate (> 60% cocoa
content)
- ½ vanilla pod (pulp)
Preparation
1.
Let the
cream
come to a boil, crumble
chocolate
and melt in the cream at low
heat. Scrape out the pulp from half a
vanilla pod and stir into the mixture.
2. Allow to cool and go solid in the refrig-
erator.
3. Just before serving, stir up creamily with
the whisk|6. Tip: fresh fruit tastes great
with it.
Mayonnaise
Ingredients
- 200 ml neutral vegetable oil,
such as rapeseed oil
- 1 egg (egg yolk and egg white)
- 10 g mild vinegar or lemon juice
- Salt and pepper to taste
Preparation
1. Put egg and lemon juice into the measur-
ing beaker|
21
, hold the whisk|
6
vertically
into the beaker and switch to the high
est
speed
.
2. Add the oil slowly in a thin, uniform
stream (within approx. 90 seconds) to
mix the oil with the other ingredients.
3. Finally season to taste with salt and
pepper.
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